We've taken a shortcut with these meatballs and roasted them in
a very hot oven. Yes, it's cheating, but it works.
2 tbspvegetable oil, plus extra for greasing1 bunchchoy sum, coarsely chopped4spring onions, trimmed and cut into 5cm lengths, plus extra, thinly sliced, to serve1 tbspfinely grated ginger1garlic clove, finely chopped2 tbsphoisin sauce1 tbspsoy sauce125 ml (1/2 cup)chicken stock (or water)Steamed jasmine rice, to serveSoy pork and ginger meatballs600 gmminced pork30 gmself-raising flour2½ tbspsoy sauce2 tbspfinely grated ginger1 tbsphoisin sauce2garlic cloves, finely chopped1small red chilli, finely chopped
For the meatballs, preheat oven to 240C. Mix ingredients in a large bowl with your hands to combine, working the mixture so it comes together. Wash your hands, then lightly oil them with vegetable oil and roll pork mixture into walnut-sized balls, flatten slightly and place on a baking tray lined with foil. Roast, turning occasionally, until browned and cooked through (6-8 minutes).
Meanwhile, heat oil in a wok or frying pan over medium-high heat, add choy sum and spring onion and stir-fry until choy sum is just wilted (1-2 minutes), add ginger and garlic and stir-fry until fragrant (30 seconds to 1 minute). Stir in hoisin and soy sauces and stock, and warm through. Serve meatballs and greens on steamed rice and top with sliced spring onion.